Seared Salmon with Asian-style Microgreens and Wasabi Mayo

Seared Salmon with Asian-style Microgreens and Wasabi Mayo

Seared Salmon with Asian-style Microgreens

Time

20 Minutes

Difficulty

Ingredients

For 4 people

  • 0.25 teaspoon(s) wasabi paste
  • 4 250g salmon fillets
  • 1 tablespoon(s) peanut oil
  • 1 pinch(es) Freshly cracked pepper and sea salt for seasoning
  • 1 teaspoon(s) finely grated lime rind
  • 1 tablespoon(s) fish sauce
  • 1 teaspoon(s) grated palm sugar
  • 1 birds eye chilli, seeded and finely chopped
  • 2 tablespoon(s) lime juice
  • 1 teaspoon(s) finely grated ginger
  • 1 40g Flowerdale Farm Microgreen Salad Mix
  • 4 tablespoon(s) good quality egg mayonnaise

Adjust Quantity

Method

  1. To make wasabi mayo, mix wasabi paste with mayonnaise, adjusting quantities to liking, and set aside.
  2. To make Asian dressing, combine fish sauce, chili, lime juice, lime rind, ginger and palm sugar. Adjust quantities to taste.
  3. Season salmon fillets well with salt and pepper.
  4. Heat oil in a large frying pan on high heat and sear salmon fillets for a couple of minutes on each side until well sealed.
  5. Reduce heat to medium and continue cooking as desired.
  6. Place one salmon fillet on each plate, top with a small handful of microgreen salad mix and drizzle with the Asian dressing.
  7. Serve with the wasabi mayo.